Akhtar Nawab

Akhtar Nawab Biography.

Akhtar Nawab was born and raised in Louisville , Kentucky. From birth he was raised on the national dishes of Indian cuisine, which is ready to mother. It is thanks to her Akhtar Nawab realized that cooking process plays an important role in the preservation of national traditions and culture.

He studied at the University of Louisville. In the period of study at the university, as a 19-year-old boy, got a first job at a local restaurant.

Occupying a position in the pantry places where he performed the most simple, "grunt" work, Akhtar received the first knowledge of the kitchen and the restaurant business.

After four years of study and work in the pantry moved to San Francisco and enrolled at the California Culinary Academy, from which he graduated in 1996 godu.Posle graduation, he worked in «Bizou» in San Francisco under the guidance of an experienced chef Loretta Keller, who had the greatest impact on the culinary views Akhtar and many told him about the special properties of the ingredients of dishes.

After working in «Bizou», Akhtar Nawab continued his studies in San Francisco. He studied the secrets of culinary art from renowned chefs: Tracey de Jardine in "jardiniere" and Roland Passota in «La Folie».

In 1998, Akhtar moved to New York to work at Tom Colicchio in the tavern «Gramercy». Chef Tom Colicchio was at that time a real superstar cooking. It was from him cook Nawab received the necessary communication skills in the business environment and learned the basics of managing the restaurant kitchen.

After four years of successful collaboration with Colicchio, in 2001. Akhtar Nawab became a chef in a restaurant chain owned by Colicchio - «Craftbar». In 2001, the restaurant «Craftbar» under the Akhtar received three stars rating in the New York Times.

In 2007 he moved to Gastropub "YES", which is named in honor of the European Union. Restaurant menu is quite consistent with the title: it includes Italian, German, Spanish, English and French cuisine.

In February 2008, Akhtar Nawab seeking their cherished goal - opened his own restaurant called «Elettaria». The restaurant menu the chef and co-owner of his part-Akhtar Nawab invested all his creative powers, and tried to diversify the kitchen. together with

his business partner Noel Cruz Akhtar has created a truly unique interpretation of American cuisine, which is embodied in the dishes of the restaurant«Elettaria».

Cake dessert pasta should be the same size. How to achieve this , you can decide for yourself, using any method convenient for you. For example, you can draw on paper baking cups with the same diameter. Dosing protein- almond confectionery mass of the bag. Halves must cakes bake at 170 degrees for 10-12 minutes. ATTENTION! Do not open the oven while baking cakes! Wait until cool halves. After that, proceed to their connection, this will require you selected beforehand filling.

Homemade beer beetroot. Not once did but really wanted to add this unique recipe to your collection. It's easy and delicious! Homemade beer beetroot very well quenches thirst and slightly intoxicating. All of us have the opportunity to purchase or beets themselves grow crops in the garden and try a

Ginger ale or ginger ale - a kind of non-alcoholic beer home. We present you a wonderful tonic that is easy to prepare at home. Ginger beer quenches thirst, tones the body and is very useful for digestion. Together we will try to prepare a ginger ale. Recipe for ginger beer (ale).